Black Pepper Crusted Filet Mignon With Goat Cheese and Roasted R

Name: Black Pepper Crusted Filet Mignon With Goat Cheese and Roasted R
Prep time: 2 h
Cook time: 7 min
Total time: 2 h 7 min
Yield: 4 serving(s)
Ingredients: 2 dried ancho chiles; 3 garlic cloves, coarsely chopped; 2 tablespoons pine nuts; 2 teaspoons honey; 2 grilled red bell peppers, cut into 1/4-inch thick strips; 3 tablespoons red wine vinegar; 3 tablespoons chopped fresh cilantro leaves; 1/4 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 4 (8 ounce) filet mignon, 8 ounces each; 1 tablespoon canola oil; 1 teaspoon kosher salt; 4 teaspoons fresh coarse ground black pepper; 8 ounces fresh goat cheese, cut into 4 slices; cilantro leaf, for garnish

Submitted by hepcat1

"This is so good! It's very easy to make but tastes like something you would get in a fine restaurant. A Bobby Flay recipe."

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Ready In:: 2hrs 7mins
Ingredients:: 15
Serves:: 4

ingredients

Roasted Red Pepper and Ancho Salsa
2 dried ancho chiles
3 garlic cloves, coarsely chopped
2 tablespoons pine nuts
2 teaspoons honey
2 grilled red bell peppers, cut into 1/4-inch thick strips
3 tablespoons red wine vinegar
3 tablespoons chopped fresh cilantro leaves
¹⁄₄ teaspoon kosher salt
¹⁄₄ teaspoon fresh ground black pepper
Black Pepper Crusted Filet Mignon with Goat Cheese
4 (8 ounce) filet mignon, 8 ounces each
1 tablespoon canola oil
1 teaspoon kosher salt
4 teaspoons fresh coarse ground black pepper
8 ounces fresh goat cheese, cut into 4 slices
cilantro leaf, for garnish

directions

Roasted Red Pepper and Ancho Salsa:
Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth.
Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
Black Pepper Crusted Filet Mignon with Goat Cheese:
Heat your grill to high.
Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare.
Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute.
Remove the steaks from the grill, let rest for 5 minutes. Top each filet with the roasted red pepper-ancho salsa. Garnish with cilantro leaves, before serving.

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RECIPE SUBMITTED BY

hepcat1

<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif"> After growing up in central Wisconsin, I moved to California and spent my 20's and part of my 30's there. I've since moved to the east coast to a small village in Northern Virginia - a huge change! We moved here mainly so we could live in an area better suited to raising children and closer to family. Although it's an adjustment, we really love it here. My husband and I were married in Feb 2003 and had our first daughter, Kylie, in Aug 2004. Our second daughter, Katie, was just born in July 2006. I was an HR Director until I became Mom, and I wouldn't trade this job for anything in the world! I began cooking when I became a stay-at-home-mom, mostly out of necessity. We used to eat out for every meal...and I do mean EVERY meal. When our income was cut in half after my "early retirement", eating out was no longer an option. Therefore, if I was going to continue to eat all the delicious food I was accustomed to, I was going to have to...oh, the horror!!!...COOK IT MYSELF!!! I had grown up baking with my mom, but hadn't actually baked in years and had always left the cooking to her. To my utter surprise and delight (not to mention my husband's SHOCK and delight)...I loved it! Then, to find Recipezaar...well, it's become a much loved hobby and something I'll surely do for the rest of my life! <embed type="application/x-shockwave-flash" wmode="transparent" src="http://w186.photobucket.com/pbwidget.swf?pbwurl=http://w186.photobucket.com/albums/x187/kristybernardo/15590867.pbw" height="360" width="360"></embed><a href="http://photobucket.com" target="_blank"><img src="http://pic.photobucket.com/album/slideshow/wrapper_logo.gif" style="float:left;border-width: 0;" ></a><a href="http://s186.photobucket.com/albums/x187/kristybernardo/?action=view¤t=15590867.pbw" target="_blank"><img src="http://pic.photobucket.com/album/slideshow/wrapper_viewshow.gif" style="float:right;border-width: 0;" ></a><a href="http://photobucket.com/slideshow?action=landing" target="_blank"><img src="http://pic.photobucket.com/album/slideshow/wrapper_getyourown.gif" style="float:right;border-width: 0;" ></a>

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